Dewberrypie Recipes

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WILD BLACKBERRY PIE



Wild Blackberry Pie image

When my mom was a little girl, all of the mothers in the neighborhood would take turns making this pie for all of the kids. A whole pie would disappear in about five minutes- from first cut to last bite!

Provided by Emily

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
3 tablespoons boiling water
¾ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon salt
4 cups fresh blackberries, rinsed and drained
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
  • Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
  • Fit and seal upper crust.
  • Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 46.4 g, Cholesterol 38.1 mg, Fat 15 g, Fiber 4.5 g, Protein 3.9 g, SaturatedFat 9.2 g, Sodium 346.3 mg, Sugar 22.2 g

WILD BLACKBERRY OR DEWBERRY PIE



Wild Blackberry or Dewberry Pie image

Picking wild blackberries or dewberries is something we did every year for as long as I can remember. We usually make lots of jelly out of the berries, but we also made sure we have our fill of fresh berry pie while the season lasts. The recipe is for the filling only. I do not usually add any spices because we enjoy the full flavor of the berry. However, you can add a bit of cinnamon if you prefer. You can use your favorite pie crust recipe or use my pie crust recipe, which is tender and flaky & never fails me. Recipe #218593

Provided by Olive

Categories     Pie

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1/4 teaspoon cinnamon (optional)
1/3 cup cornstarch
2 tablespoons butter
1 tablespoon fresh lemon juice
4 cups fresh blackberries or 4 cups dewberries
1 pastry for double-crust pie

Steps:

  • Heat oven to 425 degrees.
  • Prepare pastry.
  • In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
  • Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.

Nutrition Facts : Calories 515.9, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 354.1, Carbohydrate 69.4, Fiber 6.2, Sugar 29.8, Protein 5.2

DEWBERRY PIE



Dewberry Pie image

This is a very easy and delicious berry pie. Since dewberries are related to the blackberry, feel free to substitute. Dewberries are plentiful "where I come from" and this is an old family recipe.

Provided by GypsyAnn

Categories     Pie

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 (9 inch) pastry for double-crust pie (your favorite recipe)
4 cups fresh dewberries
1 cup sugar
4 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon butter

Steps:

  • Preheat oven to 450 degrees F.
  • Line 9" pie pan with half the pastry.
  • Combine berries, sugar, flour and lemon juice (being careful not to mash berries).
  • Spoon berry mixture into pie shell, and dot with butter.
  • Cover with top crust and slash in several places to allow steam to escape. (I usually brush top crust with a slightly beaten egg white).
  • Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 to 40 minutes, or until browned.

Nutrition Facts : Calories 522.3, Fat 23.2, SaturatedFat 6.4, Cholesterol 5.1, Sodium 339.9, Carbohydrate 75.1, Fiber 6.2, Sugar 38.2, Protein 5.7

BLUEBERRY PIE



Blueberry Pie image

This luscious blueberry pie will be your new go-to for a classic summer pie, complete with a homemade crust and filling. Serve with your favorite ice cream!

Provided by Elise Bauer

Categories     Dessert     Baking     Berry     Blueberry     Pie

Time 2h

Yield 8

Number Of Ingredients 12

Crust:
One recipe for a top and bottom crust from our no-fail pastry crust dough
Filling ingredients:
6 cups (about 2 1/4 pounds ) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca
1/2 cup sugar (100g)
1/2 teaspoon cinnamon
Egg wash ingredients:
1 egg
1 tablespoon milk

Steps:

  • Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
  • Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

Nutrition Facts : Calories 429 kcal, Carbohydrate 65 g, Cholesterol 18 mg, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, Sodium 279 mg, Sugar 26 g, Fat 17 g, ServingSize Makes one pie with 8 servings, UnsaturatedFat 0 g

CERTO DEWBERRY JAM



CERTO Dewberry Jam image

Dewberries aren't as famous as blueberries or strawberries. But it's possible this CERTO Dewberry Jam can change all that!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared fruit (buy about 8 cups fully ripe dewberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush dewberries thoroughly, one layer at a time. (Press half the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir sugar into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

THREE-BERRY PIE WITH CRUMB TOPPING



Three-Berry Pie with Crumb Topping image

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen blueberries
1-1/2 cups fresh or frozen blackberries
1-1/2 cups fresh or frozen elderberries or raspberries
1 tablespoon lemon juice
1 cup sugar
4 tablespoons quick-cooking tapioca
1 unbaked pastry shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup butter

Steps:

  • In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.

BEST DEWBERRY COBLER EVER



BEST DEWBERRY COBLER EVER image

I believe Dewberries are a southern thing. Let me know what type of berries you use.I got this recipe from a family member who owned a restaurant . I live on the coast of Texas where dewberries are everywhere

Provided by MaryLou Dean BRENNAN

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 8

4 C dew berries,(black berries, or other berries)
1 1/2 C sugar
8 oz. sour cream
3 Tbs. all purpose flour
2 Tbs. butter, room temperature
1 egg
pinch salt
1 teaspoon almond extract

Steps:

  • 1. STIR ALL OF THE ABOVE INGREDIENTS TOGETHER. BEFORE ADDING EGG, SLIGHTLY BEAT IT
  • 2. in a Pie pan, or a square pan, put pie crust on bottom and sides. Next pour berry mixture into pie crust
  • 3. Next, place two thin pie crusts over top. Next Cut slits in top pie crusts. Next, sprinkle mixture of cinnamon, sugar on top. Place in 350 degree oven until golden brown. ENJOY

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